INGREDIENTS
110 g caster sugar
1 tbsp golden syrup
100 g hazelnut roughly chopped
200 ml cream
1 tsp hazelnut praline coffee (ground)
70 g unsalted butter
300 g 70% dark chocolate, chopped
1/4 tsp of sea salt
250 g 45% milk chocolate for dipping
Feuilletine, cocoa or chopped hazelnuts for rolling
METHOD
1 Have a baking tray or dish lined with baking paper or silicon pad.
2…
